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cbse class 12th, chemistry investigatory project

chemistry investigatory project on study of food adulterants

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cbse class 12th, chemistry investigatory project

  1. 1. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 1 of 23 CHEMISRTY PROJECT FILE KENDRIYA VIDYALAYA MUZAFFARPUR (SECOND SHIFT) CHEMISTRY PROJECT FILE SESSION:- 2016-17 PROJECT- STUDY OF ADULTERANTS IN FOOD STUFFS REPORTED BY – NIKHIL DWIVEDI CLASS- 12th – SCIENCE , ROLL N0.- 7615571 REPORTED TO – Mr. KAMLESH OJHA (P.G.T. CHEMISTRY) SIGN. OF EXTERNAL EXAMINER SIGN. OF PRINCIPAL
  2. 2. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 2 of 23 CHEMISRTY PROJECT FILE Ceretificate This is to certify that NIKHIL DWIVEDIof class XII SCIENCE roll no 7615571 has satisfactorily completed his chemistry investigatory project as prescribed by the course during the academic year 2016-2017. . INTERNAL EXAMINER’S SIGN. EXTERNAL EXAMINER’SIGN. PRINCIPAL
  3. 3. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 3 of 23 CHEMISRTY PROJECT FILE Acknowledgement I would like to sincerely and profusely thank my chemistry teacher Mr. KamleshOjha (PGTChemistry) and our lab attendantfor their able guidance and support in completing my project. I would also like to extend my gratitude to the principal MR. S.K.Sinha for providing me with all the facility that was required. SIGN. OF CANDIDATE
  4. 4. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 4 of 23 CHEMISRTY PROJECT FILE INDEX 1. Certificate 2. Acknowledgement 3. Introduction 4. Theory 5. Activity  Aim  Apparatus required  Procedure  Result  Precautions  Conclusion 6. Bibliography
  5. 5. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 5 of 23 CHEMISRTY PROJECT FILE Objective The Objective of this project is to study some of the common food adulterants present in different food stuffs.
  6. 6. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 6 of 23 CHEMISRTY PROJECT FILE INTRODUCTION Food is one of the basic necessities for sustenance of life. Pure, fresh and healthy diet is most essential for the health of the people. It is no wonder to say that community health is national wealth. Adulteration of food-stuffs was so rampant, widespread and persistent that nothing short of a somewhat drastic remedy in the form of a comprehensive legislation became the need of the hour. ] To check this kind of anti-social evil a concerted and determined onslaught was launched by the Government by introduction of the Prevention of Food Adulteration Bill in the Parliament to herald an era of much needed hope and relief for the consumers at large. About the middle of the 19th cent. chemical and microscopal knowledge had reached the stage that food substances could be analyzed, and the subject of food adulteration began to be studied from the standpoint of the rights and welfare of the consumer. In 1860 the first food law framed in the interest of the purchaser was passed. That law, lacking sufficient means of enforcement,
  7. 7. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 7 of 23 CHEMISRTY PROJECT FILE remained largely ineffective until 1872, when administrative officials were appointed and penalties for violation provided. In the United States the federal Food and Drug Act of 1906 was the result of a long and stormy campaign led by Dr. Harvey Washington Wiley. This law defined food adulteration and the misbranding of products; it provided regulations covering the interstate movement of food and penalties for violations. The 1906 act was superseded in 1938 by the more rigorous Food, Drug, and Cosmetic Act administered since 1940 by the Food and Drug Administration (now within the Dept. of Health and Human Services). The FDA is charged with enforcing truthful and informative labeling of essential commodities, maintaining staff laboratories, and formulating definitions and standards promoting fair dealing in the interests of the consumer. The 1938 act broadened the definitions of adulteration, misbranding, and lack of informative labeling; it provided for factory inspections; and it increased the penalties for violations. It was amended in 1958 and 1962 to define and regulate food additives and food coloring. The federal law controls traffic from one state to another and is supplemented by local regulations that require food handlers to be licensed, thereby discouraging the spread of disease; it
  8. 8. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 8 of 23 CHEMISRTY PROJECT FILE provides for the inspection by health officers of meat and other foods, of restaurants, and of dairies and cold storage methods. Imported goods that violate the provisions of the act may be denied admittance to the United States and if not removed within a given time may be destroyed. STATEMENT OF OBJECTSANDREASONS Laws existed in a number of States in India for the prevention of adulteration of food- stuffs, but they lacked uniformity having been passed at different times without mutual consultation between States. The need for Central legislation for the whole country in this matter has been felt since 1937 when a Committee appointed by the Central Advisory Board of Health recommended this step. ‘Adulteration of food-stuffs and other goods’ is now included in the Concurrent List (III) in the Constitution of India. It has, therefore, become possible for the Central Government to enact an all India legislation on this subject. The Bill replaces all local food adulteration laws where they exist and also applies to those States where there are no local laws on the subject. Among others, it provides for —
  9. 9. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 9 of 23 CHEMISRTY PROJECT FILE (i) a Central Food Laboratory to which food samples can be referred to for final opinion in disputed cases (clause 4), (ii) a Central Committee for Food Standards consisting of representatives of Central and State Governments to advise on matters arising from the administration of the Act (clause 3), and (iii) the vesting in the Central Government of the rule-making power regarding standards of quality for the articles of food and certain other matters (clause 22). ACT 37 OF 1954 The Prevention of Food Adulteration Bill was passed by both the house of Parliament and received the assent of the President on 29th September, 1954. It came into force on Ist June, 1955 as THE PREVENTION OF FOOD ADULTERATIONACT, 1954 (37 of 1954). LIST OF ADAPTATION ORDER AND AMENDING ACTs 1.The Adaptation of Laws (No.3) Order, 1956. 2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49 of 1964). 3. The Prevention of Food Adulteration (Amendment)
  10. 10. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 10 of 23 CHEMISRTY PROJECT FILE Act, 1971 (41 of 1971). 4. The Prevention of Food Adulteration (Amendment) Act, 1976 (34 of 1976). 5. The Prevention of Food Adulteration (Amendment) Act, 1986 (70 of 1986). GOVERNMENTMEASURES To check the suppliers of food from doing so, the government has passed a stringent act which is known as preservation of food Adulteration Act. They has been implemented with the objective of providing safety to human beings in the supply of food. It covers safety from risks involved due to contamination of poisonous elements. The specification laid down of various foods under the provisions of PFA Act covers minimum basic characteristics Of the Products Below which it is deemed to be adulterated and also covers the maximum limit of contaminant not considered being safe for human beings beyond a certain level.
  11. 11. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 11 of 23 CHEMISRTY PROJECT FILE PRECAUTION By taking a few precautions, we can escape from consuming adulteratedproducts. 1. Take only packed items of well-known companies. 2.Buy items from reliableretail shops and recognized outlets. 3. Check the ISI mark or Agmark. 4. Buy products of only air tight popularbrands. 5. Avoid craziness for artificiallycoloured sweets and buy only from reputed shops. 6. Do not buys sweets or snacks kept in open. 7. Avoid buying things from street side vendors.
  12. 12. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 12 of 23 CHEMISRTY PROJECT FILE THEORY The increasing number of food producers and the outstanding amount of import foodstuffs enables the producers to mislead and cheat consumers. To differentiate those who take advantage of legal rules from the ones who commit food adulteration is very difficult. The consciousness of consumers would be crucial. Ignorance and unfair market behavior may endanger consumer health and misleading can lead to poisoning. So we need simple screening tests for their detection. In the past few decades, adulteration of food has become one of the serious problems. Consumption of adulterated food causes serious diseases like cancer, diarrhoea, asthma, ulcers, etc. Majority of fats, oils and butter are paraffin wax, castor oil and hydrocarbons. Red chilli powder is mixed with brick powder and pepper is mixed with dried papaya seeds. These adulterants can be easily identified by simple chemical tests.
  13. 13. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 13 of 23 CHEMISRTY PROJECT FILE Several agencies have been set up by the Government of India to remove adulterants from food stuffs. AGMARK - acronym for agricultural marketing....this organization certifies food products for their quality. Its objective is to promote the Grading and Standardization of agricultural and allied commode.
  14. 14. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 14 of 23 CHEMISRTY PROJECT FILE EXPERIMENT 01 Aim : To detect the presence of adulterantsin fat, oil and butter. APPARATUS REQUIRED : Test-tube, acetic anhydride,conc. H2SO4, acetic acid, conc. HNO3. PROCEDURE Common adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes and argemone oil. These are detected as follows : (i) Adulteration of dyes in fat Heat 1mL of fat with a mixture of 1mL of conc. sulphuric acid and 4mL of acetic acid. Appearance of pink or red colour indicates presence of dye in fat. (ii) Adulteration of argemone oil in edible oils To small amount of oil in a test-tube, add few drops of conc. HNO3 and shake. Appearance of red colour in the acid layer indicates presence of argemone oil.
  15. 15. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 15 of 23 CHEMISRTY PROJECT FILE AIM: To detect the presence of adulterants in sugar. APPARATUS REQUIRED: Test-tubes, dil. HCl. PROCEDURE: Sugar is usually contaminated with washing soda and other insoluble substances which are detected as follows : (i) Adulterationof various insoluble substances in sugar Take small amount of sugar in a test-tube andshake it with little water. Pure sugar dissolves in water but insolubleimpurities do not dissolve. (ii) Adulterationof chalk powder, washing soda in sugar.To small amountof sugar in a test-tube, add fewdrops of HCl. Brisk effervescenceof CO2 shows the presence of chalk powder or washing soda in the givensample of sugar.
  16. 16. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 16 of 23 CHEMISRTY PROJECT FILE EXPERIMENT 03 AIM : To detect the presence of adulterantsin samples of chilli powder, turmeric powder and pepper. APPARATUSREQUIRED: Test-tubes, conc. HCl, dil. HNO3, KI solution. PROCEDURE: Common adulterantspresent in chillipowder, turmeric powder and pepper are red coloured lead salts, yellow lead salts and dried papaya seeds respectively. They are detected as follows: (i) Adulterationof red lead salts in chilli powder To a sample of chillipowder, add dil. HNO3. Filter the dil solutionand add 2 drops of potassium iodidesolution to the filtrate. Yellow ppt. indicatesthe presence of lead salts in chillipowder.
  17. 17. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 17 of 23 CHEMISRTY PROJECT FILE (ii) Adulteration of yellow lead salts to turmeric powder To a sample of turmeric powder add conc. HCl. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder. (iii) Adulteration of brick powder in red chilli powder Add small amount of given red chilli powder in beaker containing water. Brick powder settles at the bottom while pure chilli powder floats over water. (iv) Adulteration of dried papaya seeds in pepper Add small amount of sample of pepper to a beaker containing water and stir with a glass rod. Dried papaya seeds being lighter float over water while pure pepper settles at the bottom.
  18. 18. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 18 of 23 CHEMISRTY PROJECT FILE OBSERVATION: Result: EXPT. NO. EXPERIMENT PROCEDURE OBSERVATION 1. Adulteration of paraffin wax and hydrocarbon in vegetable ghee. Heat small amount of vegetable ghee with acetic anhydride. Droplets of oil floating on the surface of unused acetic anhydride indicate the presence of wax or hydrocarbon. Appearance of oil floating on the surface. 2. Adulteration of dyes in fat Heat 1mL of fat with a mixture of 1mL of conc. H2SO4 and 4mL of acetic acid. Appearance of pink colour.
  19. 19. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 19 of 23 CHEMISRTY PROJECT FILE 3. Adulteration of argemone oil in edible oils To small amount of oil in a test tube, add few drops of conc. HNO3 & shake. No red colour observed 4. Adulteration of various insoluble substances in sugar Take small amount of sugar in a test tube and shake it with little water. Pure sugar dissolves in water but insoluble impurities do not dissolve. 5. Adulteration of chalk powder, washing soda in sugar To small amount of sugar in a test tube, add a few drops of dil. HCl No brisk effervescence observed. 6. Adulteration of yellow lead salts to turmeric powder To sample of turmeric powder, add conc. HCl. Appearance of magenta colour 7. Adulteration of red lead salts in chilli powder. To a sample of chilli powder, add dil. HNO3. Filter the No yellow precipitate.
  20. 20. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 20 of 23 CHEMISRTY PROJECT FILE The required analyses for adulterants in food stuffs has been made. solution and add 2 drops of KI solution to the filtrate. 8. Adulteration of brick powder in chilli powder Add small amount of given red chilli powder in a beaker containing water Brick powder settles at the bottom while pure chilli powder floats over water. 9. Adulteration of dried papaya seeds in pepper Add small amount of sample of pepper to beaker containing water and stir with a glass rod. Dried papaya seeds being lighter float over water while pure pepper settles at the bottom.
  21. 21. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 21 of 23 CHEMISRTY PROJECT FILE CONCLUSION Selection of wholesome and non-adulteratedfood is essential for daily life to make sure that such foods do not cause any health hazard. It is not possible to ensure wholesome food only on visual examination when the toxic contaminantsare present in ppm level. However, visual examinationof the food before purchase makes sure to ensure absence of insects, visual fungus, foreign matters, etc. Therefore, due care taken by the consumer at the time of purchase of food after thoroughly examining can be of great help. Secondly, label declarationon packed food is very important for knowing the ingredients and nutritionalvalue.It also helps in checking the freshness of the food and the period of best before use. The consumer should avoid taking food from an unhygienicplace and food being prepared under unhygienicconditions.Such types of food may cause variousdiseases. Consumptionof cut fruits being sold in unhygienicconditionsshould be avoided.It is always better to buy certified food from reputed shops.
  22. 22. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 22 of 23 CHEMISRTY PROJECT FILE Biblography 1. Website  www.wikipedia.org  www.google.com  www.yahoo.com 2. BOOKS:  Comprehensive Practical Manual  Pradeep’s New Course Chemistry  NCERT Class XII
  23. 23. NIKHIL DWIVEDI XII(SCIENCE) 2016-17 Page 23 of 23 CHEMISRTY PROJECT FILE

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